Roasted Papaya With Brown Sugar

If you're looking for a easy yet different papaya recipe, try roasting the fruit in the oven. First, brown sugar and ginger are sprinkled on top of the papaya halves to deepen their delightful flavor. The fruit is then roasted at a high temperature to bring out its natural sugars, and creating a delicious caramelized syrup and jammy texture. To balance the sweetness, the dish is served with a pinch of cayenne and a little freshly squeezed lime juice.

Enjoy roasted papaya just as you would roasted squash—chopped and tossed in a warm salad, paired with a protein, or filled with grains and cooked vegetables. You can also serve them with ice cream or yogurt for a tropical-themed dessert.

The Best Kind of Papaya to Use

We like to use Solo papayas for their petite size, which makes for perfect portions. If you use larger Mexican papayas, we recommend quartering them instead of halving.

How to Choose a Ripe Papaya

A ripe papaya will feel heavy for its size and have a sweet, tropical smell near the stem. It will yield slightly to gentle pressure and not feel overly hard or soft. If you're not planning on using a ripe papaya within a day or two, store it in the refrigerator, where it will keep for up to one week.

Like many other types of fruit, papaya will ripen on its own if left on the counter. To speed up the process, place it in a paper bag, then fold the bag closed.

How to Cut Papaya

To cut papaya, place it on its side on a cutting board. (Always be sure to secure cutting board by placing a lightly damp kitchen towel or paper towels underneath.) Trim the ends with a sharp knife, if you'd like. Slice the papaya in half, lengthwise, then scoop out the seeds with a spoon. For best results, wait to cut papaya until you're ready to use it; otherwise it can oxidize.